TO DRINK: Bovlei Centenary Collection Shiraz Mourvèdre 2005, with ripe black fruit, pepper and spice on the nose, and a palate that is sweet and juicy, yet dense and full-bodied.
Fig, thyme and creme fraiche tartlets
- SHORTCRUST PASTRY
- 120g (1 cup) cake flour
- 2,5ml (½ tsp) salt
- 15ml (1 tbsp) fresh thyme, finely chopped
- 50g butter, cubed
- 60ml (¼ cup) water
- 80g Danish feta, cubed
- 2 ripe figs, sliced
- 2 large eggs
- 5ml (1 tsp) fresh chives, finely chopped
- 80ml (1/3 cup) crème fraîche
- 20ml (4 tsp) fresh cream
- salt and freshly ground black pepper, to taste
To make the pastry, mix the flour, salt and thyme together in a mixing bowl. Work the butter in with your fingertips until the mixture is the texture of fine breadcrumbs. Add the water and work to form a dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
Roll out the pastry and line 4 round fluted tart tins, 8cm in diameter. Trim any excess pastry from the edges and prick the bases with a fork. Refrigerate for 30 minutes.
Preheat the oven to 180°C. Divide the feta and figs between the pastry cases. Combine the eggs, chives, crème fraîche, cream and seasoning in a bowl and mix well. Pour into the cases and bake until golden, about 25 minutes.
Remove the tarts from the oven and allow to cool. Serve at room temperature.